How much uncooked rice makes 300g of cooked rice?

December 21, 2025 •

4 min read

Did you know that the weight of rice can increase by up to 2.5 to 3.5 times during cooking due to water absorption? This makes it tricky to measure, especially if a recipe calls for a specific cooked weight. This guide will clarify exactly how much uncooked rice makes 300g of cooked rice, factoring in the variables that can affect your final results.

Quick Summary

It takes approximately 100 grams of uncooked white rice to produce 300 grams of cooked rice, following a general 1:3 weight ratio. However, the conversion depends on the rice type, cooking method, and water absorption, so precision varies.

Key Points

Start with 100g Uncooked: To make 300g of cooked white rice, a good rule of thumb is to begin with approximately 100 grams of uncooked rice.
Rice Type Affects Expansion: Different rice varieties, like basmati or brown rice, have different absorption rates and will require adjusted uncooked weights to reach 300g.
Water Does Not Add Calories: The weight increase from uncooked to cooked is due to water absorption, meaning the total calories remain the same; a 100g serving of cooked rice will have fewer calories than 100g uncooked.
Cooking Method Plays a Role: Factors like the cooking method and water-to-rice ratio can influence how much water the grains absorb, altering the final cooked weight.
Use a Digital Scale for Precision: For the most accurate and consistent results, especially when meal prepping or dieting, measure rice by weight using a digital kitchen scale.
Rinsing Reduces Stickiness: Rinsing rice helps remove excess surface starch for a fluffier texture, but this step can also slightly impact the final cooked weight.

The General Rule: A 1:3 Weight Ratio

For most standard white rice varieties, a general rule of thumb is that uncooked rice triples in weight when cooked. This happens because the rice grains absorb water during the cooking process, adding to their mass. Based on this widely accepted guideline, the calculation for your query is straightforward:

300g cooked rice / 3 = 100g uncooked rice

Therefore, a good starting point for most cooking projects is to use 100 grams of uncooked rice to yield 300 grams of cooked rice. This simple 1:3 ratio is a reliable average for many common rice types, such as long-grain white rice. However, for more accurate results, it is crucial to consider that this is an average, and specific rice varieties and cooking techniques can alter the final outcome.

Factors Influencing the Conversion Ratio

The exact amount of water absorption and, consequently, the final weight of your cooked rice can be affected by several key factors. Accounting for these variables can help you achieve more consistent results.

Type of Rice

Different rice types have varying starch compositions and grain structures, which affects how much water they absorb and how much they expand. For example, some basmati and long-grain varieties may expand more significantly than sticky or sushi rice.

Cooking Method

The method used to cook the rice plays a major role. Steaming, boiling, or using a rice cooker will each produce different results. A pressure cooker, for instance, can sometimes lead to a higher water absorption rate compared to standard boiling. Additionally, some methods, like boiling rice "like pasta" and draining it, might result in a slightly lower cooked weight as not all water is fully absorbed.

Water-to-Rice Ratio

The amount of water used is a critical determinant. While a standard ratio is often recommended (e.g., 2 parts water to 1 part rice by volume), slight variations can significantly impact the final texture and weight. Using more water can produce softer, heavier rice, while less water can result in firmer, lighter grains.

Rinsing the Rice

Rinsing rice before cooking helps to remove excess surface starch, which can prevent the grains from sticking together. However, this can also slightly affect the hydration process and the final cooked weight, though the effect is typically minor.

Uncooked to Cooked Rice Weight Comparison Table

For greater precision, refer to this table, which provides approximate uncooked weights to achieve 300g of cooked rice for popular varieties. These figures are averages and may vary based on your specific cooking conditions.


Rice Type	Approximate Uncooked Weight for 300g Cooked	Expansion Ratio (Uncooked:Cooked)	Notes
Long-Grain White Rice	100g	1:3	A reliable average for most brands.
Basmati Rice	75-90g	1:3.3 to 1:4	Tends to expand more and results in fluffier, less dense cooked rice.
Brown Rice	110-120g	1:2.5 to 1:2.7	Absorbs less water than white rice, resulting in a lower weight gain.
Short-Grain White Rice	115-130g	1:2.3 to 1:2.6	Stickier and denser when cooked, absorbing less total water than long-grain.

How to Ensure Accurate Measurements

For the most accurate results, especially for recipes or dietary tracking, a digital kitchen scale is essential. While volume measurements using cups can be inconsistent, a scale provides an exact weight. The process is simple:

Zero your scale. Place your cooking pot or bowl on the scale and press the 'tare' or 'zero' button.
Measure the uncooked rice. Add the recommended amount of uncooked rice (e.g., 100g) directly into the pot, ensuring your scale reads the correct weight.
Add water and cook. Follow your preferred cooking method, keeping in mind that slight variations in technique can affect the final outcome.
Weigh again after cooking. Once cooked, let the rice rest and then weigh the final result. If you have any remaining water, discard it before weighing the final cooked rice.

Following this method allows you to consistently hit your target weight, no matter the recipe or dietary goal. If you find your first batch is slightly off, you can simply adjust the uncooked amount for your next meal.

Conclusion: Precision Over Estimates

While the 100g uncooked to 300g cooked ratio is a great starting point for standard white rice, achieving consistent results requires a deeper understanding of the factors involved. The type of rice, cooking method, and water ratio all play a significant role in the final weight. For the highest accuracy, relying on a kitchen scale is the most reliable approach, allowing you to fine-tune your measurements based on your specific rice variety and preferences. By paying attention to these details, you can effortlessly master the art of measuring rice and ensure your recipes turn out perfectly every time. For further information on rice cooking, consider consulting sources like the USA Rice Federation website.

Key Takeaways

Approximate Ratio: For most white rice, use about 100g uncooked to get 300g cooked, a 1:3 weight ratio.
Rice Type Matters: Expansion varies by rice type; long-grain and basmati often have a higher ratio, while brown or short-grain have a lower one.
Cooking Method Varies Yield: The way rice is cooked (boiling, steaming) and the water-to-rice ratio directly affect the final cooked weight.
Calorie Consistency: The calorie count remains the same from uncooked to cooked; water simply adds weight, not calories.
Scale for Accuracy: Use a digital kitchen scale for precise measurements, especially for diet tracking or specific recipes.

Frequently Asked Questions

For most standard white rice varieties, you will need approximately 100 grams of uncooked rice to yield 300 grams of cooked rice. This is based on a common 1:3 weight expansion ratio, though this can vary by rice type and cooking method.

Yes, rinsing rice can have a minor effect on the final cooked weight, as it removes some surface starch. However, its primary purpose is to produce fluffier, less sticky rice.

The weight of rice increases significantly during cooking because the grains absorb a large amount of water. This water adds to the mass of the rice, but not to its calorie count.

The total number of calories from the rice itself does not change when cooked. However, a 100g serving of cooked rice has fewer calories than 100g of uncooked rice because the cooked portion contains absorbed water, which has no calories.

Brown rice typically has a lower weight expansion ratio than white rice. While white rice often expands by a 1:3 ratio, brown rice expands closer to a 1:2.5 or 1:2.7 ratio, requiring slightly more uncooked weight for the same cooked yield.

The most accurate method for measuring rice, whether cooked or uncooked, is to use a digital kitchen scale. This eliminates the inconsistency that can occur with volume measurements like measuring cups.

To calculate the required uncooked amount for any quantity of cooked rice, simply divide the desired cooked weight by the appropriate expansion ratio for your rice type. For instance, for 500g of cooked rice, you would need approximately 167g of uncooked rice (500g / 3).

Yes, soaking rice can affect the final cooked weight and texture. Pre-soaked rice generally cooks faster and may result in a different hydration level and expansion than un-soaked rice.